Ethnic Auckland: Secrets of Thai success

Dishes such as green curry don't have to be changed much to suit European tastes.

Zap owner Payao Chomkhunthod recommends adding Thai basil and chilli at the end of cooking a green curry to give more fragrance. Photo / Chris Gorman

Almost 18 years after Payao Chomkhunthod opened her first Thai restaurant in Auckland, the chef who now owns a chain of restaurants says Thai has been the "most successful cuisine" to be introduced here.

"It is as popular as Indian and Chinese, but the difference for Thai food is that we don't really have to change it too much to suit European taste," she said.

"Kiwis are familiar with Thai food because many have been to Thailand, and some of our customers actually request that we try to cook our food similar to how it tastes over there."

Gaeng Keow Wan Gai, or Thai green curry chicken, is the most popular curry dish sold at her Zap restaurants, and she believes that's because of its uniqueness.

"It is unique to Thai cuisine and people are curious about why the curry is green, they order and then they get hooked," she said.

Green curry can be as hot as the red and yellow curries, but is sweeter.